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Sarah's Oatmeal Cookies

Once again (he admitted sheepishly) I have no clue just who the heck Sarah is, but she does make one FINE oatmeal cookie. I always use the regular (not quick-cooking) variety, but I'd bet that they'd be just as good no matter which type you decide to use. A couple of these with a tall glass of milk--did somebody say "Heaven"?


1 cup (2 sticks) butter
2 cups packed brown sugar
1 egg
2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. grated nutmeg
2 cups rolled oats
1 cup raisins


Preheat oven to 375º F. Cream butter and sugar together until fluffy. Blend in egg. Sift together flour, baking powder, salt and nutmeg. Gradually beat dry ingredients into creamed mixture. Stir in oats and raisins. Drop batter by heaping teaspoonfuls onto greased cookie sheets (or roll between water-moistened palms into balls).
Bake for 9 to 10 minutes for moist, chewy cookies; 11 to 12 minutes for hard, crunchy ones.